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plate for 30 minutes. In a deep fryer, fry the eggs, 2 at a time, in hot deep oil (375 degrees), turning them, for 2 to 3 minutes, or until the crumbs are golden brown, transferring them as they are cooked with a slotted spoon to paper towels to drain. Sprinkle the eggs with salt. Serves 4.
Carried Eggs
12 hard-boiled eggs
Vi cup mayonnaise
1 tablespoon curry powder
1 tablespoon soy sauce
1 tablespoon minced scallion
1 tablespoon minced fresh parsley leaves
1 teaspoon mustard
For The Saace
'/< cup chopped onion
V* cup peeled, cored and chopped apple
Vi stick (Vt cup) unsalted butter 2 Vi tablespoons flour
1 tablespoon curry powder
1 cup chicken stock or canned chicken broth 1 cup heavy cream lemon juice to taste, white pepper to taste Halve the eggs lengthwise and remove the yolks, reserving the whites. Crumble the yolks into a bowl, add the mayonnaise, the curry powder, the soy sauce, the scallion, the parsley, the mustard, the cayenne, salt to taste and combine the mixture well. Spoon the yolk mixture into the reserved whites, mounding it slightly, re-form the eggs by pressing the halves together and chill them, covered, overnight.
Make the sauce; In a stainless steel or enameled saucepan cook the onion and the apple in the butter over moderate heat for 5 minutes, or until the onion is softened. Add the flour and the curry powder and cook the mixture, stirring for 3 minutes. Add the stock in a stream, whisking, bring the liquid to a boil, stirring, and simmer the mixture for 20 minutes. Add the cream, bring the liquid to a boil, and cook the sauce over moderate heat, stirring, for 15 minutes, or until it is thickened slightly. Add the lemon juice, the white pepper, and salt to taste. Arrange the eggs in a buttered baking dish, pour the sauce over them, and bake them in a preheated moderate oven (350 degrees) until the sauce is just bubbling. Serve the curried eggs with rice and chutney.
Broccoli-Rice Quiche
6 eggs
1 Vi cups cooked rice
Vi cup grated Parmesan cheese
1 package (10 oz.) frozen
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